The Japan Spirits & Liqueurs Makers Association has reportedly issued a new set of labelling guidelines for Japanese whisky to bring greater transparency to the category and to establish rules regarding where the whisky should be made if it claims Japanese origin.

The water used must be sourced from Japan. Saccharification, fermentation, and distillation must be carried out in distilleries in Japan, and the whisky must be aged and matured in Japan for at least three years. Bottling must also take place in Japan. The new standards take effect on 01 April 2021 and producers must comply with the new rules by 31 March 2024.

Significant regulations for Japanese whisky reportedly have not been in place until now, but the new regulations will apparently not be legally binding. The Japanese whisky industry hopes that some form of labelling will help consumers identify genuine Japanese whisky.

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